Ingredients: |
Ingredients: 6 dried ancho chiles, stemmed, seeded, and torn into flat pieces
8 dried hot chiles, about 2 inches long, stemmed, seeded, and torn into flat pieces
3 ½ cups boiling water
½ pound beef suet, cut into ½-inch pieces
3 pounds beef chuck, cut into ½-inch cubes
3 bay leaves, finely crumbled
1 tablespoon cumin seeds
2 tablespoons coarsely chopped garlic
4 teaspoons dried oregano
3 tablespoons paprika
1 tablespoon sugar
1 tablespoon salt
3 tablespoons yellow cornmeal
1 teaspoon cayenne pepper (optional)
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Directions: |
Directions:In an ungreased skillet over medium heat, roast the chiles. Stir nearly constantly until the chiles are considerably darker and they fill the kitchen with their toasty aroma, about 1 ½ minutes. Place toasted chiles, in a bowl and cover with the bowling water. Soak for at least 30 minutes, then strain the soaking liquid; reserve. Set chiles aside.
In a heavy 5 to 6-quart Dutch oven, cook the beef suet over moderate heat, stirring frequently until all fat is rendered. With a slotted spoon, remove and discard the suet pieces. Pour off all but ¼ cup of the fat.
Add the beef cubes to the pot and, stirring constantly, cook over moderate heat until pieces of meat are firm but not brown. Add 2 ½ cups of the reserved chili-soaking liquid and bring to a boil over high heat. Drop in the bay leaves and reduce heat to low. Simmer partially covered for 1 hour, stirring occasionally.
Meanwhile, place the cumin seeds in a small ungreased skillet and, sliding the pan back and forth, toast the seeds over low heat for 10 minutes. Drop the seed into a blender jar and blend at high speed for 30 seconds. With machine off, add the ancho and red chiles, the remaining chili-soaking liquid, garlic, oregano, paprika, sugar, and salt. Blend on high until all the ingredients are reduced to a smooth purée.
When the meat has cooked its allotted time, stir in the chili purée. Simmer partially covered for 30 minutes. Then, stirring constantly, pour the cornmeal in a steady stream and cook over high heat until the chili comes to a boil and thickens lightly. Taste the chili and adjust seasoning. Add cayenne if desired. |
This recipe for Texas Chili con Carne is from